Best Thai Sticky Rice Recipe

facebook share image   twitter share image   pinterest share image   E-Mail share image

Chinese Stir-fried Sticky Rice With Chinese Sausage

Chinese Stir-fried Sticky Rice With Chinese Sausage image

Glutinous rice (aka sticky rice) is slowly cooked on the stove, similar to the way risotto is cooked. This flavorful dish is worth the effort.

Provided by: Hello angie

Categories: Main Dish Recipes, Rice, Fried Rice Recipes

Time: 5h6m

Yield: 6

Number Of Ingredients: 12

2 cups glutinous rice
8 dried shiitake mushrooms
⅓ cup dried shrimp
2 dried scallops
1 teaspoon olive oil
3 eggs, beaten
3 links Chinese sausage, diced
2 cups hot water, or more as needed
2 tablespoons light soy sauce, or to taste
2 teaspoons dark soy sauce
1 teaspoon white sugar
½ cup chopped cilantro, or to taste


  • Soak rice in a large bowl of water until mostly translucent, about 4 hours. Rinse and drain thoroughly.
  • Soak mushrooms, shrimp, and scallops in 3 separate bowls of water until softened, about 15 minutes. Drain, reserving mushroom water and discarding other water. Chop mushrooms, shrimp, and scallops into small pieces.
  • Heat olive oil in a large skillet over medium heat. Pour eggs into skillet, swirling to spread out into a thin layer. Cook until mostly firm, about 1 minute. Flip and cook until no longer runny, 3 to 5 minutes.
  • Transfer egg to a cutting board and allow to cool slightly. Roll into a long tube and slice into thin ribbons.
  • Stir Chinese sausage into the same skillet over medium heat. Cook and stir until fragrant and some of the oil is released, about 3 minutes. Add mushrooms, shrimp, and scallops; cook for 3 to 5 minutes. Transfer sausage mixture to a bowl.
  • Stir drained rice into the skillet. Cook and stir until lightly toasted, 1 to 2 minutes. Pour in reserved mushroom water, stirring constantly until water is absorbed. Add hot water, 1/2 cup at a time, stirring until water is absorbed between each addition. Cook until rice is softened, about 25 minutes.
  • Season rice with light soy sauce, dark soy sauce, and sugar. Stir in egg ribbons and sausage mixture. Top with cilantro before serving.

Nutrition Facts : Calories 544.5 calories, Carbohydrate 82.8 g, Cholesterol 103.5 mg, Fat 16.4 g, Fiber 6.2 g, Protein 21.8 g, SaturatedFat 1.1 g, Sodium 830.6 mg, Sugar 1.8 g

Read More

Sticky Jerk & Brown Sugar Ribs With Pineapple Rice

Sticky Jerk & Brown Sugar Ribs With Pineapple Rice image

Stacks of pork ribs make an alternative to chicken in this Caribbean feast with sticky marinade and fruity basmati accompaniment

Provided by: Cassie best

Categories: Dinner, Main course

Time: 2h40m

Number Of Ingredients: 13

2 x 500g racks pork ribs
3 tbsp jerk seasoning
600ml pineapple juice
5 tbsp dark soft brown sugar
4 tbsp cider vinegar
juice 1 lime
1 tbsp vegetable oil
1 large banana shallot , finely sliced
1 green pepper , deseeded and finely diced
200g pack fresh pineapple chunks, finely diced
2 tsp brown sugar
200g basmati rice , cooked and cooled
small bunch coriander , chopped


  • Lay the ribs in a roasting tin and rub all over with 2 tbsp of the jerk spice mix. Leave to marinate for at least 2 hrs, or preferably overnight.
  • Heat oven to 160C/140C fan/gas 3. Put the ribs in a clean roasting tin, season and pour over 500ml of the pineapple juice. Cover the tin with foil and bake for 2 hrs.
  • Mix the remaining jerk spice mix, pineapple juice, sugar, vinegar, lime juice and a good pinch of salt in a saucepan. Heat until the sugar dissolves, then bubble until thick and sticky.
  • To make the rice, heat the oil in a large pan or wok. Add the shallot and pepper, and stir-fry until softened. Add the pineapple, brown sugar and plenty of seasoning, and continue cooking until the pineapple starts to caramelise.
  • Remove the ribs from the oven and pour away the cooking liquid. Increase oven to 200C/180C fan/gas 6. Pat the ribs dry with some kitchen paper, then brush the jerk sauce all over them. Return to the oven for 20 mins, brushing with any remaining sauce every 5 mins or so, until the ribs are really sticky.
  • Add the cooked rice to the pan with the pineapple and vegetables, stir-fry for a further 2 mins, stirring occasionally, then add the coriander. Serve with the sticky ribs - and some napkins!

Nutrition Facts : Calories 542 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 49 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 0.5 milligram of sodium

Read More

Sticky Pork Ribs With Grean Beans And Rice

Sticky Pork Ribs With Grean Beans And Rice image

Make and share this Sticky Pork Ribs With Grean Beans and Rice recipe from

Provided by: Impat

Categories: Pork

Time: 3h

Yield: 4 serving(s)

Number Of Ingredients: 18

300 g barley malt
1/4 cup brown rice vinegar
1/4 cup soy sauce
1/4 cup shaoxing wine
2 teaspoons chili flakes
1 tablespoon roasted sichuan peppercorn
6 garlic cloves
1 piece ginger (fresh 8cm piece)
1 tablespoon salt
1 kg pork baby back ribs (American style cut to desired size)
1/2 cup chicken stock (125ml)
2 cups rice
4 limes (halved to serve)
3 cups vegetable oil (for frying)
500 g green beans (topped and tailed)
3 garlic cloves (finely sliced)
2 chilies (long red finely sliced)
1 pinch salt


  • Whisk together barley malt, vinegar, soy sauce and shaoxing wine in a large bowl.
  • Using a mortar and pestle, grind the chilli flakes, Sichuan peppers, ginger and salt until a paste forms and stir paste into barley malt mixture and then add pork ribs and turn to coat in mixture and then cover with plastic wrap and refrigerate for at least 2 hours.
  • Preheat the oven to 150°C.
  • Transfer pork ribs into a large baking dish.
  • Mix stock into remaining marinade and pour over and cook for a further 30 minutes or until meat is tender and falling off the bones.
  • Transfer ribs to a shallow dish and cover with foil to keep warm.
  • Transfer remaining liquid to a medium saucepan and simmer over a medium heat until thick and syrupy (don't over reduce as the sauce will become to salty).
  • Meanwhile cook the rice according to packet instructions.
  • To prepare the green beans, heat oil in a wok until hot and add green beans and fry for 3 to 4 minutes or until beans start to wilt and wrinkle and then using a slotted spoon remove beans from the wok and set aside.
  • Discard most of the oil, leaving 2 tablespoon in the wok and add garlic and chilli to the wok and stir-fry for 1 minutes and then return beans with a pinch of salt and stir fry for 2 minutes.
  • Serve pork ribs with a generous helping of the sauce, along with the rice, beans and lime halves.

Nutrition Facts : Calories 2170.4, Fat 166.5, SaturatedFat 21.8, Cholesterol 0.9, Sodium 2874.2, Carbohydrate 158.9, Fiber 13, Sugar 7.9, Protein 20.6

Read More

Thai Red Duck With Sticky Pineapple Rice

Thai Red Duck With Sticky Pineapple Rice image

Marinate duck breasts with red curry paste and lime, then serve with coconut rice, peas and beansprouts for a healthy weeknight dinner

Provided by: Sarah cook

Categories: Dinner, Main course, Supper

Time: 35m

Number Of Ingredients: 11

2 duck breasts , skin removed and discarded
1 tbsp Thai red curry paste
zest and juice 1 lime , plus extra wedges to serve
140g jasmine rice
125ml light coconut milk , from a can
140g frozen peas
50g beansprouts
½ red onion , diced
100g fresh pineapple , cubed
1 red chilli , deseeded and finely chopped
¼ small pack coriander , stalks finely chopped, leaves roughly chopped


  • Sit a duck breast between 2 sheets of cling film on a chopping board. Use a rolling pin to bash the duck until it is 0.5cm thick. Repeat with the other breast, then put them both in a dish. Mix the curry paste with the lime zest and juice, and rub all over the duck. Leave to marinate at room temperature for 20 mins.
  • Meanwhile, tip the rice into a small saucepan with some salt. Pour over the coconut milk with 150ml water. Bring to a simmer, then cover the pan, turn the heat down low and cook for 5 more mins. Stir in the peas, then cover, turn the heat off and leave for another 10 mins. Check the rice - all the liquid should be absorbed and the rice cooked through. Boil the kettle, put the beansprouts and red onion in a colander and pour over a kettleful of boiling water. Stir the beansprouts and onion into the rice with the pineapple, chilli and coriander stalks, and some more salt if it needs it, and put the lid back on to keep warm.
  • Heat a griddle pan and cook the duck for 1-2 mins each side or until cooked to your liking. Slice the duck, stir most of the coriander leaves through the rice with a fork to fluff up, and serve alongside the duck, scattered with the remaining coriander.

Nutrition Facts : Calories 500 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 0.6 milligram of sodium

Read More

Sticky Rice Wrapped In Bamboo Leaves (joong Or Zhongzi)

Sticky Rice Wrapped In Bamboo Leaves (joong Or Zhongzi) image

A soy-free version of the Chinese Sticky Rice dumplings wrapped in bamboo leaves, known as Joong, or Zhongzi that are traditionally eaten in late Spring for the Dragonboat Festival. You can buy them at Asian supermarkets (like T&T here), and my husband's family makes them, but they all have ingredients my son can't have. Usually these have dried shrimp or scallop, mushrooms, nuts, soy sauce, 5-spice powder, chinese sausage and egg, but yummy as they are, these all make my son itchy, so I improvised! Special thanks to W.K. Leung for his pictorial description here: You may want to see the pictures of the various packages he uses. If you don't need to avoid all those ingredients, you'll probably want to follow his recipe, as this one is a little bland (shhh, don't tell my son...) Wrapping the dumplings is tricky - I had to watch a few different videos, and even then, my first one took about 20 minutes! Eventually I figured it out. My best ones ended up as somewhat rectangular pyramids, rather than the tetrahedrons I usually see. This is a fairly time-consuming project, most families make it a group activity! Preparation time below is for one person doing it all herself for the first time, with a little "help" from my little man, and does not include overnight soaking time.

Provided by: Vancouverlori

Categories: Lunch/Snacks

Time: 7h

Yield: 20 dumplings, 20 serving(s)

Number Of Ingredients: 24

3 lbs glutinous rice (long-grain preferred)
2 cups mung beans (the hulled and split type)
1 lb pork shoulder, cut in 3/4-inch cubes
3 1/4 teaspoons salt, divided (to replace salt from missing soy sauce)
1/4 teaspoon ground black pepper
4 garlic cloves, crushed, divided
4 tablespoons rice wine
4 tablespoons water (plus water for soaking and boiling)
1 tablespoon rock sugar (or one smallish lump, may be broken up with garlic press or the flat of a knife)
1/4 pinch cinnamon
1/2 pinch white pepper
1 pinch ground cloves
1/8 teaspoon ground coriander
1/2 teaspoon ground fennel
1/2 teaspoon ground fenugreek (optional, and these last 6 are in lieu of 5-spice powder)
4 tablespoons canola oil, divided
2 carrots, minced
1 yellow onion, minced
1 teaspoon fresh ginger, grated
1 cup chicken broth (home-made, or Campbells low-sodium tetra-pack)
1 -2 tablespoon fish sauce (to replace flavour of dried shrimp or scallops)
2 teaspoons white sugar
70 bamboo leaves, dried
string, to wrap the dumplings


  • Start the day before you want to make the dumplings!
  • Soak rice, mung beans and bamboo leaves in separate containers overnight. Place a bowl or plate over the bamboo leaves to keep them submerged.
  • Combine 2 tsp salt, black pepper, 1 clove garlic, rice wine, water, rock sugar, cinnamon, white pepper, cloves, coriander, fennel, fenugreek and 2 tbsp canola oil in bowl. Stir in cubed pork, cover and refrigerate overnight.
  • The next day, drain rice and set aside.
  • In a wok, heat remaining canola oil and stirfry remaining garlic, carrot, onion and ginger until slightly softened. Add chicken broth, 1 tsp salt, and fish sauce and stir well. Strain any excess marinade from pork and add to wok, (return Pork to fridge) and heat until bubbling. Add drained rice and stir frequently until liquid is absorbed. Let sit until cool enough to handle.
  • Meanwhile, transfer bamboo leaves to large pot of boiling water and simmer 30 minutes to soften and sterilize. (Vinegar can be added here to soften them further.) Wipe each leaf with a sponge or scrubbing pad under cool running water to remove any remaining soil. You can trim off the stems with scissors.
  • Drain mung beans and add white sugar and remaining 1/4 tsp salt.
  • Prepare 25 or so 4' lengths of string. I tied groups of 5 together at one end, with a loop to hang from a hook on my cabinet. Then as I tie up my dumplings, they are hanging from the string and I can put them in and take them out of pots in groups of 5.
  • Lay out your wrapping materials: softened bamboo leaves, rice mixture, mung beans and pork. You may want to keep the bowl of marinated pork in a larger bowl full of ice to keep it cold while you wrap.
  • Take 2 bamboo leaves, overlapping along their long sides about half-way, and form a cone (see videos). Pat in about 2 tbsp rice mixture, then 1/2 tbsp mung beans, then 2 or 3 pieces of pork, another 1/2 - 1 tbsp mung beans, then cover with another 2 or 3 tbsp of rice mixture. You may need to add a third bamboo leaf to extend the cone.
  • Use the ends of the leaves to firmly compress the cone of ingredients, and roughly shape the open end into a square or rectangle. Closing the bamboo leaf is tricky. I held the cone with the leaf ends pointing away from me. I folded the near edge towards the middle, folded the ends towards me over that, and carefully folded each side towards the middle, ensuring that the corners were covered. I always oriented my leaves the same way, so one side was leaf ends and the other was stem ends. I aimed to get the leaf ends under the stem ends. Then wind string around it until it seems secure. Keep wrapping dumplings until the filling is all gone. As I said, the first one took about 20 minutes, and several tries before it looked like it would hold together. The first 5 or so were quite ugly! But then I got the hang of it.
  • Heat a large pot or wok of salted water to boil. Place a few extra or ripped bamboo leaves in first, then some dumplings, then some more leaves. The water should just about cover the dumplings. I did 10 at a time in my wok and large pot. Bring back to a boil, cover and reduce heat to medium-low to maintain a good bubbling simmer for 2 hours, adding water about half-way through. They should be puffed slightly and feel firm but squishy when you squeeze them. Drain and rinse off with cool water.
  • Allow to cool or eat some hot right away. Remainder will keep in the fridge for 3-5 days, and they freeze well (up to 6 months in a good freezer, well-wrapped).

Nutrition Facts : Nodata

Read More

More about "Best Thai Sticky Rice Recipe"

The Best Way to Make Thai Sticky Rice (No Fancy Basket ...

In the context of Thai cooking, "sticky rice" refers to long grain glutinous rice that is consumed most commonly in the north and northeastern parts of the country. The opaque white rice is usually marketed as Thai sweet or glutinous rice in the Unit

See Also: Learn Recipes

Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang ...

This recipe is very good but to be more authentic you should use glutenous/sticky rice instead of the long grain rice in the recipe. Sticky rice is a type of rice, not a style of preperation. Authentic sticky rice is easy and fast to steam and gives

See Also: Learn Recipes

How to Make Delicious Thai Sticky Rice Without a Steamer ...

Thai Food and Travel breaks down sticky rice science: "If steamed or boiled the same way as regular rice, the grains will break down and become soft and mushy in consistency. Instead, Thai people like to cook it in such a way that the rice grains rem

See Also: Learn Recipes

Thai Jasmine Sticky Rice Recipes

2015-03-20 · How to make Thai Jasmine Sticky Rice Recipe . To begin making the Thai Jasmine Rice, we will cook the rice in Saucepan. First wash the rice well in water, three to four times. Place rice in a Saucepan, add salt, a teaspoon of oil and abo

See Also: Learn Recipes

Sticky Rice Recipe Thai -

2021-02-10 · Thai Sticky Mango Rice Recipe. Print . Thai mango sticky rice is a sweet dessert served in Thailand. Made with coconut milk, juicy sweet mango and sticky rice, this is a fun treat to enjoy! Prep Time 1 hour. Cook Time 30 minutes. Total T

See Also: Learn Recipes

Mango Sticky Rice Recipe - We Know Rice

The delicious and delectable mango sticky rice recipe is a classic Thai dessert. If you've never tried sweet mango sticky rice for dessert, it may seem weird to eat sticky rice with mango, but it's one of those dishes where all the ingredients surpri

See Also: Learn Recipes

Thai Coconut Sweet Sticky Rice (Mango sticky rice ...

When it comes to Thai sticky rice, the name refers to the variety of rice used, rather than just the method of preparing it. For those looking to buy it, look out for bags of fairly opaque rice usually called 'Thai sweet rice' or 'Glutinous rice.' Us

See Also: Learn Recipes

Best Sticky Rice Recipes and Sticky Rice Cooking Ideas

Thai Iced Tea Ice Cream with Coconut Sticky Rice Recipe Thai iced tea has a deep, reddish, smoky flavor that when mixed with half-and-half and sweetened condensed milk makes perfect ice cream. Years ago for my final project at the French Culinary Ins

See Also: Learn Recipes

Thai Coconut Sticky Rice With Mango - Gemma's Bigger ...

Let the syrup soak into the rice for 30 minutes. Divide the sticky rice into individual bowls and drizzle with the remaining coconut syrup. Garnish with mango and serve! Gemma's Pro Chef Tips For Making Thai Coconut Sticky Rice. This recipe calls for

See Also: Learn Recipes

How to make sticky rice - BBC Good Food

Steaming sticky rice. Line a steamer basket with non-stick parchment (this stops the rice sticking to the metal). Fill a large pan with a 3cm depth of water. Sit the tight-fitting steamer on top, then bring to a simmer. Put the rice in the steamer an

See Also: Learn Recipes

How To Make Sticky Rice With Thai Jasmine Rice? - Szechuan ...

Step 1: Measure two cups of rice and two and a half cups of water into the rice cooker. Allow the rice to stand and soak for 30 minutes to four hours; again, the longer you wait, the more authentic your sticky rice will taste. Step 2: Toss in 1/2 tea

See Also: Learn Recipes

Thai Sweet Sticky Rice with Mango | - Tintorera

Mango sticky rice is a dish that is made with glutinous rice, coconut milk, and mango. Its best to use a sharp knife to cut the mango into thin slices. Related Tags. This article broadly covered the following related topics: mango sticky rice recipe;

See Also: Learn Recipes

Sticky Rice with Mango Recipe Recipe | Epicurious

Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or ...

See Also: Learn Recipes

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Discover most popular questions about Best Thai Sticky Rice Recipe asked by our users - FAQs

When I see results incomplete for Best Thai Sticky Rice Recipe, how can I get more accurate results?
First of all, sorry about this bad experience. To report incomplete results to Best Thai Sticky Rice Recipe, please comment below or send a report to email so we can update and handle it for you as soon as possible.
How do I remove the info of Best Thai Sticky Rice Recipe from
To remove the info of Best Thai Sticky Rice Recipe from, please email us at with the link and the reason you need to remove it. But before making this decision, please refer to the benefits you will get our "Remove Link" page for further consideration.
I tried Best Thai Sticky Rice Recipe and the result was not so good. What can I do next time to make it right?

Since I wasn't there when you tried to do Best Thai Sticky Rice Recipe, it's hard to pinpoint exactly what happened. Having said that, Best Thai Sticky Rice Recipe didn't work the first time, try it next time with careful notes below.

First: Please review the link you are referencing is correct or not.

Second: Try to read the content carefully, as well as see related images and videos on this topic in the results section.

Third: Make sure you don't replace or mix other things in the process.

Fourth: If you still can't figure out what's wrong, comment below the link or send mail to us via email for support (we encourage commenting because you'll get other helpful feedback from other users interested in this topic).

A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z